Try to purchase thick and uniform-sized zucchinis for this recipe. This will make them easier to stuff and will ensure that all your rolls are even in size.

Use a mandolin to slice to zucchini for easy slices. You can also use a vegetable peeler or a sharp knife to cut the slices.

Don’t slice the zucchini *too* thin, about 1/4 inch thick will do. When the zucchini cooks in the oven it will become thinner on its own, so if you cut it too thin, to begin with it will be difficult to work with when it’s time to make your rolls.

Don’t oversauce the zucchini in the pan, otherwise the dish can become a bit watery.